New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Abstract

The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages

“…The samples of DFS were manufactured using lean pork shoulder and pork back fat according to a procedure previously described by Tomović et al [4]. Sodium nitrite (SN) (0, 75 and 150 mg/kg) was added in the DFS batters formulated with two levels of pork back fat (15% and 25%).…”

“…The manufacture of DFS includes the following phases: mincing of the fresh or frozen meat and fat, seasoning and curing, stuffing into casings (natural or collagen), fermenting, smoking and drying, followed by the ripening that provides the typical sensory properties for this type of meat products [2,3]. Due to absence of thermal treatment, relatively high level of fat (15-40%) and usage of diverse raw materials, DFS have a strong risk of microbial growth and lipid oxidation, which consequently reduce the shelf-life of the product and have a significant health hazard to customers [4].…”

“…Many studies suggested that essential oils, obtained from a wide spectrum of plants (medicinal and aromatic), could be used as natural additives and potential alternatives for synthetic antioxidants, including nitrites. Furthermore, essential oils from different plant materials have attracted lots of attention from customers and the food industry owing to the wide range of bioactive compounds which possess both a significant health benefit [10][11][12] and strong antioxidant and antimicrobial potential in meat processing [3,4,[13][14][15]. In addition, our earlier studies exposed that the application of essential oils had a positive effect on the color (increasing redness) of meat products produced with different levels of sodium nitrites [4,15,16].…”

“…Furthermore, essential oils from different plant materials have attracted lots of attention from customers and the food industry owing to the wide range of bioactive compounds which possess both a significant health benefit [10][11][12] and strong antioxidant and antimicrobial potential in meat processing [3,4,[13][14][15]. In addition, our earlier studies exposed that the application of essential oils had a positive effect on the color (increasing redness) of meat products produced with different levels of sodium nitrites [4,15,16]. It should be highlighted that bioactive compounds, present in essential oils (e.g., terpenoids, polyphenols), in complex interaction with myoglobin enhanced the color of meat products [16].…”

Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality

“…The research results showed a significant antioxidant activity of Juniperus communis L essential oil as an alternative to sodium nitrite in dry fermented sausages [17].…”